Bourbon Honey Glazed Salmon
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Sweet, smoky, and ready in 20 minutes — this is the weeknight dinner that feels like a special occasion.
Cloister Honey's Bourbon Infused Honey does all the heavy lifting here — its warm caramel-bourbon depth transforms into a glossy, sticky glaze that caramelizes beautifully on salmon. Finished with freshly cracked Zanzibar Black Peppercorns and a pinch of Wind-Blown Sea Salt, this is simple cooking at its most impressive.
Featured Products
- Bourbon Infused Honey by Cloister Honey — the star of the glaze
- Zanzibar Black Peppercorns (Burlap & Barrel) — bright, floral heat
- Wind-Blown Sea Salt (Burlap & Barrel) — clean, mineral finish
Ingredients
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp Cloister Honey Bourbon Infused Honey
- 2 tbsp soy sauce
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tsp freshly ground Zanzibar Black Peppercorns
- Wind-Blown Sea Salt to taste
- Fresh thyme or rosemary (optional garnish)
- Lemon wedges for serving
Instructions
1. Make the glaze. In a small saucepan over medium heat, combine the Cloister Honey Bourbon Infused Honey, soy sauce, butter, and garlic. Stir and simmer for 2–3 minutes until slightly thickened and glossy. Remove from heat.
2. Season the salmon. Pat fillets dry with paper towels. Season both sides with Wind-Blown Sea Salt and freshly ground Zanzibar Black Peppercorns.
3. Sear. Heat an oven-safe skillet over medium-high heat with a drizzle of oil. Place salmon skin-side up and sear for 3 minutes until golden. Flip to skin-side down.
4. Glaze and finish. Spoon the bourbon honey glaze generously over the fillets. Transfer the skillet to a 400°F oven and roast for 5–7 minutes until the salmon is cooked through and the glaze is caramelized and sticky.
5. Serve. Plate immediately with lemon wedges and a final pinch of Wind-Blown Sea Salt. Garnish with fresh thyme if using.
Serves
4
Total Time
~20 minutes
Notes
- Don't skip patting the salmon dry — it's the key to a good sear and helps the glaze stick.
- The glaze is also incredible on chicken thighs or pork tenderloin — same method, add 5–10 minutes oven time.
- For extra depth, add a splash of actual bourbon to the glaze and let it cook off before glazing.
Shop the ingredients: Cloister Honey Bourbon Infused Honey · Zanzibar Black Peppercorns · Wind-Blown Sea Salt